ST ANTONIO’S DIP
This is a very interesting recipe made by my friend during our get-together. I was spending the day with her and we came back around 5:30 in the evening. By the time we reached her place, we were very ravenous, so we started preparing non-vegetarian starters. We had our full when we realized that my hubby would be joining us soon and we had not prepared any vegetarian snack for him. My friend made this dip in just 5 minutes and it was served hot with tortilla chips by the time my hubby came home :) I too tried the same dip at home and I added some jalapenos to this to give it some spiciness. This dip has very few ingredients and the taste was a combination of salsa and our regular tomato chutney.
1. Vidalia onion, big, 1.
2. Diced can tomatoes, 1 can.
3. Tomato sauce.
4. Jalapeños, 2.
5. Garlic paste, 1 teaspoon.
6. Salt and pepper as per taste.
7. Cilantro, 1 big bunch.
8. Italian seasonings, ½ teaspoon.
Wash the cilantro well and remove the leaves from the stems. Dice the onion into big pieces and deseed the jalapenos and dice them finely. Heat a pan with 2 tablespoons of oil. When the oil is hot enough, add the diced onions and sauté them for a few minutes until they turn translucent. Now add the garlic paste, cilantro, and the jalapeños and sauté them for a few more minutes. Add the diced tomatoes, tomato sauce, salt, pepper, and the seasoning and let everything cook for a few more minutes until the dip reaches the desired consistency. Garnish with cilantro and serve the dip with any kind of chips or crackers.